I usually proof my bread dough in a warmed-up oven. This time, I forgot to switch the warm mode (105 F) off and when I checked, the highest temperature detected on the dough/ metal bowl was 122 F. My problem now is that I can’t remember if this mixing bowl was ever used for milk-- it was never an issue before because it never been used nor intended to be used as a kli rishon.
My question is if the temperature for yad soledet bo is relevant in this case, and if the bread made from this dough can be eaten in a meat meal.
Thank you.